Herbs for Health Recipe: Marjoram – Origanum Majorana

Herbs for Health Recipe: Marjoram – Origanum Majorana

Recipes · Reading Time : 4 mins ·
Pegie Lai

In the world of herbs, marjoram often gets overshadowed by its bolder sibling, oregano. But don't underestimate this delicate little plant! Marjoram packs a powerful punch when it comes to both flavor and health benefits.

Culinary Delights with The Mighty Marjoram Herb

Marjoram boasts a subtle, sweet, and slightly earthy flavor that complements a variety of dishes. Unlike oregano's sharp bite, marjoram adds a gentle warmth and complexity to your culinary creations. Here are some ways to incorporate it into your cooking:

    • Savory bliss: Sprinkle fresh or dried marjoram on roasted vegetables, soups, stews, and sauces. It pairs beautifully with tomatoes, potatoes, beans, and poultry.
    • Sausage soulmate: Marjoram is a classic ingredient in sausages, lending a depth of flavor that will have your taste buds singing.
    • Herbal haven: Toss chopped marjoram into salads, marinades, dips, and dressings for a touch of freshness.
    • Pizzazz for poultry: Stuff fresh marjoram sprigs under the skin of chicken or turkey before roasting for an aromatic and flavorful experience.

Here, we have selected some delightful Marjoram Recipes to share with you. Enjoy!

Marjoram herb soup Italian recipe

Source: SOS Cuisine

Minestrina di maggiorana fresca is a classic Northwestern Italian soup made of fresh marjoram. Perfect for a quick and easy meal.

Fresh Marjoram Soup Recipe

Ingredients:

  • 2 cups of Chicken broth (500ml)
  • 2 cups of Water (500ml)
  • 1 cup of Orzo or Tisoni (Tiny pasta for soups)
  • 1/4 cup of fresh marjoram, minced (28g)
  • 4 tbsp of parmesan cheese, grated (12g)
  • 2 large eggs
  • 1 pinch of salt (0.2g)
  • 1 pinch of ground pepper to taste (optional)

Instructions:

1. Pour the broth and water into a saucepan, then bring it to a boil. Stir in the pasta and cook until al dente, about 10 min.

2. Meanwhile, mince the marjoram, then add it to a small bowl. Grate the Parmesan, then add it to the bowl. Beat the egg(s) with the marjoram and Parmesan. Season with salt and pepper.

3. Pour the egg mixture into the broth, then remove the saucepan from the heat, wait 30 seconds, then stir gently once or twice using a fork to scramble the egg(s). Serve.


Marjoram herb recipe roasted vegetable

Source: SBS Food

This dish is easy to prepare for a mid-week dinner – just toss it all together in the one dish! For a creamy topping, serve with a little Greek yoghurt or hummus. This is great on its own or with flatbreads.

Marjoram-roasted Vegetable Recipe

Ingredients:

  • 2 zucchini (courgettes), cut into 2-cm slices
  • 1 red onion, cut into 8 thin wedges
  • 1 medium eggplant (aubergine), cut into small cubes
  • 2 red capsicum (peppers), de-seeded and cut into chunks
  • 1 red chilli, de-seeded and finely chopped
  • 2 large garlic cloves, chopped
  • 1½ tbsp (30 ml) extra-virgin olive oil, plus extra for drizzling
  • 2 tsp fresh marjoram leaves (or 1 tsp dried oregano)
  • 1 400 g tin lentils, drained and rinsed
  • 3 tsp (15 ml) balsamic vinegar
  • 250 g cherry tomatoes
  • 250 g block halloumi, thickly sliced
  • zest and juice of ½ lemon
  • 8–10 basil leaves, shredded, a few reserved whole for garnish
  • sea salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 200°C/180°C fan/gas 6.

2. Put the zucchini, onion, eggplant, red capsicum, chilli and garlic into a large, shallow baking dish, drizzle with half the olive oil, season well, then scatter over half of the marjoram and toss together. Roast for 16–18 minutes.

3. Remove from the oven and toss through the lentils and balsamic vinegar, then stir in the cherry tomatoes and sit the halloumi slices on top. Drizzle with remaining olive oil and sprinkle over the lemon zest and remaining marjoram. Roast for a further 16–18 minutes until the tomatoes start to blister and release their juices and the halloumi is golden around the edges. If you like, you can brown the halloumi a little more under a hot grill for 1–2 minutes after baking.
4. To serve, drizzle with a little oil, squeeze over the lemon juice and scatter with the fresh basil.

The best way to enjoy the freshest and most flavorful marjoram is to grow it yourself! Luckily, marjoram thrives in hydroponic systems, making it a perfect choice for home growers.

With its delightful flavor and potential health benefits, marjoram is a versatile herb that deserves a place in your kitchen and your hydroponic garden. So, why not give this tiny powerhouse a try? You might just be surprised at how much it can enrich your life, one delicious dish and soothing cup of tea at a time.

Enjoy experimenting with marjoram in your cooking and exploring its natural health remedies!

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Bonus Read:

More than just taste, herbs can bring health and joy to our lives. Stay tuned for our complete collection of articles, recipes and more...

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